Gianduja Truffle Cake with Burnt Hazelnut Ice Cream

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Time to Prepare this Recipe 45 minutes Prep: 20 minutes Cook: 10 minutes
Calories Per Serving and Nutrition Information 109 calories per serving view nutrition facts
# of servings this recipe makes 10 servings suggest servings
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Ingredients

2 pounds gianduja chopped
1 tablespoon vegetable oil
1/2 pound bittersweet chocolate
1/4 cup cocoa powder
1/2 cup pralines crushed
1 1/4 cups pirouette cookies crushed
2 cups cream

Directions

Melt gianduja.

Combine crushed praline with oil and blend with melted gianduja and crushed pirouette cookies.

Pour into a stainless steel or glass mold.

Dust generously with dark cocoa.

Set aside. Melt bittersweet chocolate and let cool while still remains a liquid.

Whip cream stiff and fold into melted bittersweet forming a light mousse.

Spread mousse onto gianduja base.

Smooth top neatly and chill.

To serve, dust lightly with cocoa and slice into 1/2 1 inch pieces.

Arrange 2 to 3 pieces on a plate in a geometric fashion and serve with burnt hazelnut ice cream.

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Nutrition Facts

Serving Size 51g
Amount per Serving
Calories 109 89% of calories from fat
% Daily Value*
Total Fat 11.0g17%
 Saturated Fat 6.0g31%
 Trans Fat 0.0g
Cholesterol 32mg11%
Sodium 20mg1%
Total Carbohydrate 3.0g1%
 Dietary Fiber 1.0g3%
 Sugars 0.0g
Protein 2.0g3%
Vitamin A 6%  Vitamin C 1%
Calcium 5%  Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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